Mini Red Velvet Cupcakes with Cream Cheese Frosting

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This weekend was highlighted by an amazing concert called the Music Playathon, of which we are honored to have taken part in. Music Playathon is a marathon of student and professional musicians coming together to play an amazing concert. This year’s event lasted seven hours and was an amazing experience. Proceeds from the concert go towards the Music Auxiliary, a local organization that supports music education in our public school system.

The Chen Kitchen along with Joonsoo Kim made an assortment of cupcakes, muffins and bars. Special thanks to Joonsoo for collaborating with us to make this possible. It was super fun and hopefully we can do it again next year. You can also check out a recipe Joonsoo did previously: Frittata.

These mini red velvet cupcakes with cream cheese frosting is one of the desserts we made. These cupcakes are super moist and have the perfect amount of chocolate. A red velvet cake is a hybrid of chocolate and vanilla and these beautiful red cupcakes showcase that well. The rich and creamy cream cheese frosting is literally and figuratively the icing on the cake! This super cute bite-sized cupcake will have you reaching for more!

These cupcakes were a hit and were one of the first ones to disappear at Music Playathon.

This recipe can also be used to make 12 regular cupcakes or doubled to make 8″ two cake layers.

Both recipes are from Laura in the Kitchen.

Mini Red Velvet Cupcakes

Oven Temperature: 350˚F

Baking Time: 9-10 minutes

Makes: 35 mini cupcakes or about 12 regular cupcakes

Ingredients:

1 1/4 cup flour

2 Tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

1 tsp vanilla

3/4 cup buttermilk (or 3/4 Tbsp vinegar with enough milk to reach 3/4 cup)

red food coloring to desired color (we used about 2 tsp liquid food coloring)

Directions:

Preheat oven to 350˚F. Line two mini cupcake pans with paper liners.

In a medium sized bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer or bowl with a hand-held mixer, cream together butter and sugar. Add in the egg and vanilla.

Then, add in half of the flour mixture and mix until combined. Slowly add in all the buttermilk and then finish with the remaining half of flour.

Add in red food coloring and mix until homogenous.

Scoop batter 3/4 full into the mini cupcake pans. I used a small cookie scoop to get even cupcakes. Bake for 9-10 minutes or until a toothpick inserted in the center comes out clean.

Cool for a couple minutes in the pans and then transfer to a wire to cool completely before frosting. Enjoy!

Cream Cheese Frosting:

Frosts: 35 mini cupcakes

Ingredients:

4 oz cream cheese, at room temperature

2 Tbsp unsalted butter, at room temperature

½ tsp vanilla

2 cups powdered sugar

1 to 2 Tbsp milk

Directions:

In a medium sized bowl, cream together the cream cheese and unsalted butter until light and fluffy. Add in the vanilla. Then, slowly add in the powdered sugar until combined. Mix in the milk as needed to reach desired consistency.

OPTIONAL: Place frosting in a piping bag with a coupler and no tip. Pipe cupcakes with a swirl.

Enjoy!

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